Too bad we can't do half stars, because I would give this recipe 4 1/2. This is because I did make some changes. I proofed one packet of Hodgson Mill Active Dry Yeast in 1/4 cup water with 1/4 tsp of natural sugar (per instructions) for about 5-10 minutes. I warmed up the remaining 3/4 water to add later to the recipe. I put everything, with the exception of starting out with 1 1/2 flour, in the food processor and mixed thoroughly. Then I added another whole cup of flour gradually and pulsing it til it was mixed. That brings the total flour tally to 2 1/2 cups. I also put 1 tbsp of vital wheat gluten per 1 cup of unbleached flour. Then I kneaded the dough for about 8-10 minutes of a floured surface, adding a little more flour each time it got sticky. Put it in an oiled bowl covered with a damp cloth and stuck it in a warmed oven for 1 hour, then punched dough down and put it in a 9x5x3 loaf pan lined with parchment paper and covered it again and put it in warmed oven for 45 minutes (I would recommend sprinkling a little flour on top before covering it a second time as the dough will stick to the damp cloth). Then took loaf pan with dough out and let it rise another 15 minutes while I warmed up the oven to 350. Baked the loaf at 350 for 35 minutes as recommended by another reviewer. Let it cool on rack for 5-10 minutes then put in into a plastic bread bag so the heat would help keep the loaf soft. Husband and kids gave a big thumbs up!! Thank you!! :)
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Too bad we can't do half stars, because I would give this recipe 4 1/2. This is because I did...